Mexicajun Dishes - Smoked Chipotle Turkey
Oh... what a Mexicajun Thanksgiving
Another festivity just ended this past week-end. Sooo much food, so much good goss-eep bout the relatives. As usual, Na-Na prepared her Oyster dressing, Tia Brought her “Pastel de Tres Leches”, tamales, cranberry sauce, picadillo. Ham… and I’ve brought the bird. So good, so moist. Fall off the bones and a bit spicy…
Here’s the recipe for my now in-famous Pavo recipe…
Smoked Chipotle Turkey
1 15-20Lbs. Fresh Turkey
1 5 Ga. Sanitized bucket with lid
2 small cans of Chipotle peppers
1 ½ Lbs maple Smoked bacon
1 ½ Ga. of water
1 Bunch Celery Tips (Use the tops of stocks that you will use in dressing)
1 Large Onion
4 Garlic Cloves
4 Bay leaves
Thyme
Orange
1T Pumpkin Pie spice
1 large orange (Quartered, save peel)
2 carrots
1 T Turmeric
1 Cup of salt
1 Cup of brown sugar
1 Bag of ice
I prepare the brine for the turkey the afternoon before, allowing for 24 hours to marinate. I avoid the risk of over drying the bird by cooking 4/5 of the way in regular oven and just “finishing” with the smoke. I use hickory/pecan or mesquite. Cover the turkey loosely with aluminum foil when you first put it in the smoker until you are sure the heat is not too intense…Then again, it is a Cajun recipe so a “blackened” look ‘s ok…
Rinse Celery, peel & quarter onion & carrots, add to large pot with water, add all spices except garlic and bring to vigorous boil. Add salt, sugar chipotle peppers from one can and simmer another 5 minutes. Cool down to room temperature. Place brine in 5 Ga. Bucket, add ice. Rinse turkey well, place in bucket with cavity facing up. Cover and refrigerate. Pre-heat oven to 325 F
Pull apart as much skin as possible over the breast without tearing it. Peel & mash garlic cloves and mix with ½ can chipotle sauce and orange peel. Rub Turkey inside, under skin and all around outside with mixture. Place bacon overlaping each slice along breast, thighs and drumstick using a piece of foild to hold over bone. Place turkey in large turkey bag being careful not to bust it. Bring temperature down to 250 F, I usually put it in the oven around midnight and go to bed. Next day start getting the smoker ready about 9:30 A.M. Start the fire on the opposite side of where you’ll place the bird.
Bring oven temperature up to 400 F for an hour, pierce the bag on top a few times to allow steam release. When the smoker gets going with a nice head of white, full smoke transfer turkey to a rack – (without the bag Thibodeaux) and cover loosely with aluminum foil. Smoker temperature should be around 220 F, so it will only take about 75 minutes to perfec-shion. Remove foil after bout 10 mins, and turn as needed for even color. Turkey is pretty much done after 40 minutes and starts getting’ dry after bout 2 hours.
1 ½ Ga. of water
1 Bunch Celery Tips (Use the tops of stocks that you will use in dressing)
1 Large Onion
4 Garlic Cloves
4 Bay leaves
Thyme
Orange
1T Pumpkin Pie spice
1 large orange (Quartered, save peel)
2 carrots
1 T Turmeric
1 Cup of salt
1 Cup of brown sugar
1 Bag of ice
I prepare the brine for the turkey the afternoon before, allowing for 24 hours to marinate. I avoid the risk of over drying the bird by cooking 4/5 of the way in regular oven and just “finishing” with the smoke. I use hickory/pecan or mesquite. Cover the turkey loosely with aluminum foil when you first put it in the smoker until you are sure the heat is not too intense…Then again, it is a Cajun recipe so a “blackened” look ‘s ok…
Rinse Celery, peel & quarter onion & carrots, add to large pot with water, add all spices except garlic and bring to vigorous boil. Add salt, sugar chipotle peppers from one can and simmer another 5 minutes. Cool down to room temperature. Place brine in 5 Ga. Bucket, add ice. Rinse turkey well, place in bucket with cavity facing up. Cover and refrigerate. Pre-heat oven to 325 F
Pull apart as much skin as possible over the breast without tearing it. Peel & mash garlic cloves and mix with ½ can chipotle sauce and orange peel. Rub Turkey inside, under skin and all around outside with mixture. Place bacon overlaping each slice along breast, thighs and drumstick using a piece of foild to hold over bone. Place turkey in large turkey bag being careful not to bust it. Bring temperature down to 250 F, I usually put it in the oven around midnight and go to bed. Next day start getting the smoker ready about 9:30 A.M. Start the fire on the opposite side of where you’ll place the bird.
Bring oven temperature up to 400 F for an hour, pierce the bag on top a few times to allow steam release. When the smoker gets going with a nice head of white, full smoke transfer turkey to a rack – (without the bag Thibodeaux) and cover loosely with aluminum foil. Smoker temperature should be around 220 F, so it will only take about 75 minutes to perfec-shion. Remove foil after bout 10 mins, and turn as needed for even color. Turkey is pretty much done after 40 minutes and starts getting’ dry after bout 2 hours.
Oh Boy... Get Ready for some good eatin' son
Enjoy
posted by T-Boy Perez at
3:33 PM
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